I have searched high and low for YEARS for the best Lemon Tart Recipe. It all started with the Lemon Tarts at Starbucks. I was hooked, and even when they were a part of the regular Starbucks rotation, they were only around for two months per year. Then they quit making them all together and I HAD to figure out how to recreate that wonderfully sweet and puckeringly tart flavor! It took me forever, but here it is! It's a blend of two different recipes I found on Pinterest. For full credit see my original post at http://www.thehungrydater.com/best-ever-lemon-shortbread-tart/ —Molly
All Purpose Flour (I use Cup4Cup because I'm gluten free and it works great)
Juice of 3 Lemons
In This Recipe
Lightly spray or butter a tart pan.
Preheat the oven to 400.
Put all ingredients in a food processor and pulse until the butter is chopped into what looks like corn meal.
Pour ingredients into the tart pan; press it into the pan so it is dense and evenly distributed.
Place in freezer for 15 minutes.
Bake for 10 minutes or until lightly browned.
Reduce heat in oven to 350.
Whisk together Eggs, Juice, and Sugar.
Place mixture over low heat. (Most people do this in a double boiler, I use Belgique pans.)
Whisk constantly and slowly turn up heat. Be careful not to curdle or overcook the eggs, but continue whisking until the consistency is thick.
Once the consistency is right, add the butter and stir in until melted.
Pour lemon curd into the baked crust and settle it so it's level and even.
Put whole tart back in oven and bake for between 10-20 minutes or until the curd stiffens.
Remove from Oven and cool on rack; Place in refrigerator for at least one hour.